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  • Badshah Pav Bhaji Masala 100g
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Badshah Pav Bhaji Masala 100g

by Badshah

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  • Spice mix for India's favorite snack food
  • Good nutrition value
  • Best seasoning for Pav Bhaji
  • Recipe provided on the box


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Product Description

Pav Bhaji is a dish from the western part of India that has long been one of India's favorite snack foods. It also boasts a very good nutrition value. Bombay Bhaji Pav masala assures you the best seasoning for this dish, Badshah assures you the best value and taste of this dish. Simply mix the spice mix with onions, potatoes, green peas, tomatoes and cook. Recipe provided on box. Ingredients: Chilly • Coriander • Black Pepper • Dry Mango • Cloves • Cinnamon • Black Salt • Salt • Big Cardamom • Fennel Seeds • Cumin

Product Details

  • ASIN: B000JSM1SM
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #221,616 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on August 21, 2008
A long time ago, textile workers in Bombay needed a quick lunch as their break time was not long enough to have a leisurely meal (doesn't that sound familiar?) A local vendor came up with a curry cooked on a tava (iron plate) along with a toasted roll and Pav (pronounced "pow") Bhaji was born. This is the Indian sloppy joe (vegetarian of course) and it's basically a potato and cauliflower curry, cooked relatively dry and served with bread, not rice. Pav is a loanword from the Portuguese for bread, though some think its roots really mean "kneaded dough."

The method for cooking the Pav Bhaji is clearly a mix of Portuguese (the bread), English (it is cooked exactly as you would cook a mutton or corned beef hash) and Indian (a curry vegetable mix, the spices cooked first in oil with onion to release the flavors, and a mix of sweet, salt, sour--characteristic of Indian foods.)

Pav Masala is the unique, necessary spice mix. It is sweet-spicy, with more sweet spices than you'd find in a normal wet curry and it gives a reddish color along with the tomatoes in the recipe. This mix is only medium-hot--I use about a tablespoon for 4 servings but you can adjust this. The box recommends 15 grams but I just use a tablespoon to start off.

This is a great way to make a lunch or light dinner, and the recipe can be used to incorporate cooked leftover vegetables like mixed veg, carrots, peas, what-have-you.
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